INGREDIENTS FOR THE CHOCOLATE MOUSSE:

6 ounces semisweet chocolate

6 ounces unsalted butter

¼ cup espresso

4 eggs separated

2⁄3 cup plus 1 tablespoon sugar

1 tablespoon water

Pinch salt

½ teaspoon vanilla extract

DIRECTIONS FOR THE CAKE:

» Melt butter and chocolate together over double boiler.» In a separate bowl, whisk eggs and sugar together until light yellow. Stir warm chocolate into egg mixture and whisk.» Sift in flour, cocoa, and salt. Fold until combined.» Spoon about 5 ounces of batter into each buttered ramekins and chill for 30 minutes.» Place 6 ramekins in baking dish and surround with water.» Preheat oven to 425 degrees and bake for 15 minutes.

DIRECTIONS FOR THE CHOCOLATE MOUSSE:

» Melt together chocolate, butter and espresso. Set aside.» On double boiler, whisk egg yolks with 2⁄3cup sugar and water for 3 minutes. Cool egg mixture and fold into chocolate mixture.» To assemble, serve the chocolate cake in the ramekin on a larger plate. Add dollop of mousse on the plate.

Recipe courtesy of Juan Mujica of Andrea's Dining Room at Restaurant Village at Long Valley

VALENTINE TRUFFLES

INGREDIENTS:

12 ounces bittersweet chocolate

1⁄3 cup heavy cream

1 teaspoon of vanilla extract

1 plain red velvet cup cake crushed into crumbs (no icing)

DIRECTIONS:

» In a medium sauce pan over medium heat, combine the chocolate and cream.» Cook the mixture, stirring until the chocolate is smooth. Remove from the heat and add your flavoring. » We suggest vanilla, but you can use your favorite flavor. Pour into a small shallow dish and place in the refrigerator until the chocolate is set, but not hard, 1 to 1½ hours. » Form candy balls by rolling the chocolate between your hands making the ball forms. » Once you formed the balls use some red velvet crumbs or any flavor cake crumb and roll the chocolate so the crumb coats the balls. Makes 36 balls.

Recipe courtesy of Thomas Patrick of Olio at the Renaissance Woodbridge Hotel

BUTTERSCOTCH POT DE CRÈME

INGREDIENTS

2½cups heavy cream

¾ cups whole milk

6 ounce sugar, granulated

½ ounces water

2 ounces scotch

2 oz. butter, unsalted

14 egg yolks

1 teaspoon vanilla paste

8 ounces wide mouth Mason jar

DIRECTIONS:

» In a heavy sauce pot mix together the sugar and water to form a "wet sand" consistency. Over medium high heat bring it to a medium caramel. Whisk in the butter then add the cream, milk and vanilla. Scald the mix then remove from heat. » Flame off the raw alcohol in the scotch then add to the cream mixture and cool down thoroughly in an ice bath. Once the mixture is cool blend in the egg yolks using a vita mixer. Pass the mix through a chinois, or fine metal strainer, and place 6 oz. into each Mason jar. » Place the jars into a 4-inch hotel pan, or a deep rectangular stainless stain pan, leaving at least 2-inch of space between. Add hot water to the pan so that the jars are cooking in a 1-inch water bath. Place another 2-inch hotel pan on top and bake at 325 degrees for 45 minutes. Makes 6 servings.

Recipe courtesy of Bobby Belt of Salt Creek Grille in Rumson

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3 Valentine's Day desserts worth the extra calories

INGREDIENTS FOR THE CAKE:

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